Eggplant hummus is a variation of the traditional Middle Eastern dish made with chickpeas, garlic, olive oil, and lemon juice. The recipe includes roasted or grilled eggplant, which should be thoroughly cooked to reduce bitterness and oil absorption. Tahini can also be added for a richer flavor. The dish can be served cold or at room temperature as a dip or spread.
Hummus is a dish primarily found in Middle Eastern cuisine that typically consists of chickpeas mashed with garlic, olive oil, and lemon juice to form a thick, smooth sauce. Although chickpeas, also commonly called garbanzo beans, tend to be the main ingredient, eggplant hummus is a variation of the standard hummus recipe and uses eggplant as the featured flavoring. Eggplant, a relative of potatoes and tomatoes, is a savory fruit that is usually treated like a vegetable and has a creamy texture when peeled and cooked.
The exact ingredients used in eggplant hummus can vary depending on the specific recipe, but the standard versions tend to have basic ingredients in common. In addition to eggplant as the main ingredient, recipes often still use the traditional chickpeas, but in smaller quantities. Finely chopped garlic and freshly squeezed lemon juice are often added to eggplants and chickpeas, while olive oil is used to impart a creamy texture. Tahini, a paste made from sesame seeds, can also be added to the dish for an even richer flavor and smoother texture.
Eggplant has a natural tendency to have a bitter taste that can overwhelm any other ingredient. It also has an absorbent texture, which makes the olive oil more likely to be absorbed into the recipe, and it becomes unpleasantly greasy for many people. To soften the flavor and reduce oil absorption, it is generally recommended that eggplant be thoroughly roasted or grilled until fully cooked before using it in an eggplant hummus recipe. Eggplants can be grilled or roasted whole or cut into pieces because the heat loosens the skin and makes it easier to remove, as well as softening the taste and texture of the flesh.
Before cooked eggplant is used for hummus, it is often recommended to ensure that as many seeds are removed as possible. Eggplant seeds tend to be a major source of the bitter taste which some people may find unpleasant or overwhelming. Making eggplant hummus is generally considered basic and requires no additional cooking. The eggplant is pureed in a food processor along with canned or precooked chickpeas, garlic, olive oil, lemon juice, and any other desired ingredients, until a creamy texture is formed. Hummus can be served immediately or covered and chilled to allow the flavors to meld together.
Eggplant hummus is often served cold or at room temperature. It can be eaten as a dip and paired with crudités, such as sliced cucumbers, peppers, or carrot sticks. The dish can also be used as a cracker spread, pita bread, or sandwich topping.
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